Creamy Rice and Mushroom Stuffed Bell Peppers

Author:Eric Jones

Prep Time:15 minutes

Cook Time:45 minutes

Total Time:1 hour

Yield:41x

Description

These Creamy Rice and Mushroom Stuffed Bell Peppers are perfect for any day of the week. Yellow bell peppers stuffed with creamy rice and savory mushrooms and are meatless and an easy appetizer or dinner idea.

Scale

Ingredients

4 Yellow Bell Peppers

8 oz Fresh Baby Bella Mushrooms

1 cup Organic Brown Rice

1 cup Fresh Cilantro

1 cup Shredded Mozzarella Cheese

10 oz Cream of Mushroom

10 oz Cream of Celery

2 tsp Minced Garlic

1 tsp Black Pepper

1 tsp Oregano

1/2 tsp Ground Thyme

1/2 tsp Garlic Powder

1/4 tsp Himalayan Salt

Instructions

Begin by cooking the brown rice according to instructions and set to the side.

Remove the stem from the bell pepper and slice in half. Remove seeds.

Saute mushrooms in olive oil for 5 to 10 minutes on medium heat.

Remove leaves from fresh cilantro, then chop into small pieces with knife or food processor.

Add all ingredients into a large bowl. Mix well.

Fill each bell pepper half with stuffing and top off with shredded mozzarella cheese.

Place on baking sheet and bake for 35 minute at 375 degrees. Allow to cool then serve.